The restaurant "officially" opens to the public tomorrow, but Plein Sud, restaurateur Frederick Lesort's new French restaurant in the Tribeca hotel Smyth has been serving customers for well over a week. The restaurant occupies a bright, airy, beautiful space (thanks AvroKO) and serves Southern French classics from lauded chef Ed Cotton (last at BLT Market, Veritas). First impressions are so far pretty positive, but please do send your early reports this way. Resys can be found over here, meanwhile, the menu is below.
APPETIZERS
SPRING PEA SOUP 8
ricotta & crisp pancetta crouton
BUTTER LETTUCE SALAD 8
fines herbes vinaigrette / bleu d’auvergne
MARINATED BEETS 12
coach farm goat cheese / mache salad /
garlic-lemon dressing
TARTARE DE BOEUF 12
hand cut steak tartare / dijon–worcestershire
vinaigrette / grilled country bread
SALADE FRISÉE AUX LARDONS ET 15
OEUF POCHÉ
poached egg / chicken liver ragout/ bacon-hazelnut
vinaigrette
POISSON CRU 14
raw hamachi / bib lettuce / radish /
avocado / coriander dressing
SHARED STARTERS
TART FLAMBÉE 11
smoked bacon / onion / fromage blanc
PISSALADIÈRE 13
caramelized onions/ black olive /
white anchovy
THE PROVENÇAL 13
slow roasted tomato/ herbed goat cheese /
fennel / olive tapenade
“L’OLIVIER” ALSATIAN 14
grilled knackwurst / munster cheese /
sauerkraut/ red bliss potato / mustard aioli
SAUMON FUMÉ 16
crème fraiche / dill / red onion / capers
PATÉS ET TERRINES
PATÉ DE CAMPAGNE 8
mushrooms & chestnuts
DUCK & FOIE GRAS 8
with housemade pickles & country bread
CREAMY DUCK LIVER MOUSSE 11
red wine shallot confit & toasted
sourdough bread
FOIE GRAS AU TORCHON 21
with toasted brioche & seasonal preserves
THE CHARCUTERIE BOARD small (3) 15
with housemade pickles & country bread large (5) 21 SEASONED VEGETABLES 5 EACH
to accompany charcuterie
WILD BOAR SAUCISSON
SEC
black pepper, garlic and thyme
WAGYU BRESAOLA
air dried beef
JAMBON DE BAYONNE
cured french ham
PETIT JESU
coarse dry with rustic flavors
SAUCISSON SEC BASQUAISE
cured with garlic, red wine & hot pepper
ROSETTE DE LYON
cured with red wine and spices
SEASONED VEGETABLES
OLIVES MARINÉES
SALADE DE LENTILLES RAVIGOTE
TRUFFLED POTATO SALAD
CELERI RÉMOULADE WITH APPLES
CHILLED LEEKS ET OEUFS MIMOSA
SPICED CARROT SALAD
SPECIALITÉS DE MAISON
CUISSES DE GRENOUILLE CROQUANTES 14
crispy frogs legs / gribiche / mache salad
DUO OF ESCARGOT PERSILLADE 12
sautéed escargot / hazelnut & escargot pomme
dauphine / watercress coulis / wild mushroom
COQ AU VIN 18
braised organic chicken / button mushrooms /
pearl onions / bacon / herb spaetzle
BOEUF BOURGUIGNON 22
braised flatiron steak / fingerling potato /
ENTRÉES
BAVETTE A L’ECHALOTTE 20
grilled skirt steak / caramelized shallots /
bordelaise sauce
STEAK AU POIVRE 32
grilled 14oz pepper crusted new york strip steak /
watercress / french fries / béarnaise sauce
GIGOT D’AGNEAU RÔTI 24
roasted leg of lamb / 7 bean fricassee /
piquillo pepper / thyme jus
SAUTÉED SKATE 22
rainbow swiss chard / shoestring potatoes /
brown butter sauce
MOULES FRITES À LA THAILANDAISE 18
steamed p.e.i mussels / coconut milk /
lemongrass / madras curry / french fries
DARNE DE SAUMON 23
baked salmon filet / spring vegetable risotto /
morels a la crème
LE BURGER ROYALE AU FROMAGE 15
8oz black angus stuffed cheese burger /
black truffle aioli / toasted brioche bun / french fries
ROASTED LOUP DE MER 24
branzino / spring onion – fennel confit /
smoked tomato vinaigrette
PASTA PRINTEMPS 19
fresh egg pasta / spring vegetable mélange /
citrus gremolata
POULET RÔTI FORESTIÈRE 18
rosemary-mushroom stuffed chicken / baby spinach /
chablis mushroom jus
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